긴죠 하쿠타카 나마초조슈

Ginjohakutaka Namatyozoshu is a ginjo-grade sake from Hakutaka in Nada, Hyogo, stored unpasteurized throughout aging and pasteurized only at bottling, a method that preserves the fresh, fragrant character of ginjo fermentation. Hakutaka was founded in 1862 in Nishinomiya and uses Yamadanishiki from Yokawa, the most prestigious growing region for this elite sake rice variety, alongside Miyamizu spring water. The namacho treatment gives this ginjo particular aromatic lift and vibrancy.